Cookbook:Coconut Pudding

Cookbook | Ingredients | Recipes

Variant I

Ingredients

• 2 tender (young) coconuts, flesh scooped out
• 1 cup tender (young) coconut water
• ¼ cup China grass (agar) strands
• 2 cups milk
• ½ cup condensed milk

Procedure

1. Puree the young coconut flesh in a blender, and keep aside.
2. In a saucepan, combine the tender coconut water and china-grass strands.
3. Heat the saucepan, and let the china-grass strands melt completely.
4. In the meantime, heat milk and condensed milk in another saucepan over medium heat. Let it come to a boil.
5. To the boiled milk, add the melted china-grass mixture, and combine well.
6. Remove from the flame and let it cool down for at least 5 minutes.
7. Add the pureed tender coconut to the cooled milk mixture and mix everything well.
8. Pour the mixture into a cake pan or stainless steel pan.
9. Keep the pudding at first in the freezer for about 15 minutes or until it begins to set.
10. After that remove the pudding from the freezer and place it in the refrigerator until fully set.
11. Using a knife gently cut the pudding and serve it in dessert bowls.
12. You could garnish the pudding with almonds, cashew nuts etc.

Variant II

Ingredients

• 4 eggs
• 425 milliliters of thick coconut milk
• 115 grams of sugar
• ½ teaspoon of Jasmin water

Procedure

1. Put eggs, coconut milk, sugar and Jasmin water in a dish. Beat until foamy.
2. Pour the mixture into a fireproof dish and place on top of a bamboo steam basket.
3. Cover the basket and place above a large wok with boiling water. Steam the pudding for 30-40 minutes, or until no longer fluid. If the pudding is boiled too fast, it becomes rubbery.
4. Take the pudding out of the steamer and allow to cool.